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Basil For Research Paper

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Acidulant - An acidic substance used as food additives to flavor, or used as levening agents in baking. Example of naturally produced organic acids are citric acids usually taken from lemons and limes. An acidulant is often used in a food industry as additive to lower the pH level and to give a tart or bitter taste to final product or to assist with the sterilization process.

Acidulated Water - Vinegar, lemon, juice or wine added to water to keep vegetables or fruits from darkening. Some flavors, such as lemon juice, vinegar, etc., increase the solvent properties of the gastric juice, making certain foods more digestible.

Al Dente - Italian term meaning cooked until barely tender, but not soft, used in reference to pasta. "Al dente" also …show more content…

In India it is sacred to Vishnu; in Jewish lore the herb provided strength during fasts. For the Greeks basil has symbolized hate, for Italians love and for French royalty.

Baste - To moisten with marinade or with pan juices during broiling or roasting to prevent drying of the surface.

Batter - A flour-liquid mixture that is thin enough to pour.

Bay leaves - Aromatic leaves from a species of Laurel. Fresh or dried bay leaves are used in cooking for their distinctive flavor and fragrance. They are often used to flavor soups, stews, braises and pâtés in Mediterranean cuisine. The fresh leaves are very mild and do not develop their full flavor until several weeks after picking and drying.

Beat - To mix with a brisk, regulation motion that lifts mixture over and over, introducing the air and making the mixture smooth.

Blanch - To immerse food in boiling water for a short time, than drain and rinsing with cold water, generally in order to loosen the skin or set color.

Blind Bake - To bake pastry or pie shell before it is …show more content…

When dried and milled, it becomes semolina flour, which is what pasta is made out of. However, as a grain, it makes a terrific rice substitute that has the advantage of being more flavorful (nutty with an interesting texture as long as it is not over cooked) as well as about five times quicker to make than rice.

Cream yeast - The closest form to the yeast slurries of the 19th century, being essentially a suspension of yeast cells in liquid, siphoned off from the growth medium. Its primary use is in industrial bakeries with special high-volume dispensing and mixing equipment and it is not readily available to small bakeries or home cooks.

Cross contamination - The introduction of micro-organisms or disease agents from raw food into safe or ready to eat food making the ready to eat food unsafe.

Croutons - Cubes of toasted or fried bread used in soups, salads or for garnishes.

Deglaze - During sautéing there are small brown bits that are created that are often used in making a sauce more flavorful. This term refers to adding water or wine to a pan to dissolve these bits and bringing to a

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